21 DSD Banola Recipe


Here is the recipe for Banola. I figure since I talk about it a lot that you should make it. This is taken directly from The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally, which is FULL of great recipes!


2 cups whole or halved nuts of choice (walnuts, pecans, macadamias, almonds)
1 cup slivered or sliced almonds
1/2 cup seeds of choice (pumpkin, sunflower, sesame)
1/2 cup almond or other nut meal
2 green-tipped bananas (to yield about 1 cup when puréed)
1 egg
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
1/4 teaspoon sea salt


Preheat the oven to 350°F.
In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal. Place the bananas, egg, vanilla, cinnamon, nutmeg (if using), and sea salt into the food processor and process for 20 seconds or until all the ingredients are puréed. Pour the banana mixture into the nut mixture and stir until the nuts are well coated. Pour the nut mixture onto a parchment paper–lined baking sheet. Bake in the oven for about 30 to 35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces. This allows it to dry out and lightly brown on all sides. Remove from the oven and let cool, uncovered, or turn off the oven and allow it to continue to dehydrate as the oven cools. Store in the refrigerator for up to a week. Enjoy it plain as a snack, or with coconut or almond milk as a cereal.


Spicy Homemade Jerky Marinade


My dad’s Beef Jerky recipe is amazing and was the first thing I wanted to make when we got our dehydrator. You pretty much can’t go wrong with a marinade and most people eyeball the amounts so my Dad never had an anything written down. Thankfully when he visited us last year, he agreed to make his daughter a batch. With pen in hand, I wrote down approximates of what he put in the bowl, Paleofied it as much as possible and have replicated it since. It’s amazing!


1/4 cup Worchester sauce
1/3 cup ketchup*
1/3 cup hot water
2/3 cup of tamari sauce
1/2 Tbsp. Cayenne Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 1/2 Tbsp. Red Pepper
1 Tbsp. yellow Mustard
1 Tbsp. brown sugar or coconut palm sugar
2 Tbsp. Liquid Smoke
Montreal Steak Spice to taste

*SIDE NOTE: We buy organic ketchup ($1.49 at Kroger) but you can make your own, here’s a tried and true recipe for Tangy Ketchup.


1. Make marinade and add thin beef strips. Refrigerate over night for best results.
2. Grab a roll of paper towel and dab excess liquid.
3. Sprinkle Montreal Steak spice on one side and place in your dehydrator.
4. Follow specific times and temperatures relating to your dehydrator.


BUDGET TIP: We’ve bought pricey roasts and have had them thinly sliced by the butcher before but this time round, I decided to pick up freshly sliced “Fajita” beef strips in the 5 for $19.99 section. It turned out just as good if not better because we smoked the jerky instead of using our dehydrator. Yes, you read that correctly! We smoked this batch. It took much less time and the smoking flavor made it taste better than usual.

Homemade Blueberry Jam

Here’s a super easy and very tasty Homemade Blueberry Jam recipe that a $0.99 sale for a pint of blueberries inspired me to try.

Homemade Blueberry Jam

3 pints fresh blueberries
2/3 cup of honey
2 Tbsp of lemon juice
2 Tbsp of Chia Seeds soaked in 4 Tbsp of water for 5+ minutes

1. Heat saucepan on medium heat and add clean blueberries.
2. Let blueberries juice out before adding remaining ingredients.
3. Mash blueberries down with spoon before turning heat down.
4. Let simmer until liquid thickens.
5. Add to jars and refrigerate or freeze.


Tangy Ketchup Recipe

Finding a good ketchup recipe can be challenging for many, however, Jon ~ my husband, lucked out and found one that the whole family agrees with the first time out. If you like tangy and garlic, this is one recipe that will leave you licking the spoon and searching for recipes that require Ketchup.

Paleo Hacks had an outline of a ketchup recipe but with zero measurements, so Jon eye balled it based on personal preferences.


1 can of tomato paste
1 14 oz. can of diced tomatoes
1 Tbsp honey
1 chopped Vidalia onion
1 Tbsp minced garlic
squirt of lemon juice
a couple of dashes of salt & pepper.
small pinch of ground clover


Combine ingredients together in food processer and blend until you achieve desired consistency. Add to pot and simmer on medium heat (approximately 8 minutes). Remove from heat and place in jar. Let cool before placing in fridge.


Homemade Paleo Bread Recipe

Sandwiches, pizzas, bruschetta, you name it, this recipe is delicious and very versatile. My husband loves to cook and try new recipes, so when he noticed the ingredients for a popular Paleo bread sold in stores and the Coconut Biscuits from A Girl Worth Saving were similar, he doubled the latter recipe in hopes of creating something great. He succeeded and because good things should be shared, here is a budget friendly, easy to make, recipe for Homemade Paleo Bread.

Homemade Paleo Bread Recipe

6 eggs, separated

1/2 cup of coconut flour

1 tsp of baking soda

1/2 teaspoon of salt

4 tbsp of coconut oil

1 tsp honey

2 tbsp of apple cider vinegar

1/2 cup of water

For the complete How-to, simply follow the instructions laid out for Coconut Biscuits but note the cooking difference for times and temperature changes.

COOKING DIFFERENCE: Put in 335 degrees oven for minimum of 25 minutes. Begin checking the center for wetness and continue to cook until toothpick comes out dry. Remove and let sit for 5  minutes before enjoying.

Thanks, A Girl Worth Saving!

Dairy Free Yogurt & Cashew Milk Recipe

Photo Credit: The Spunky Coconut

Whether at a birthday party being offered a piece of cake or at a grocery store where samples are being handed out, we are faced with choices. Temptation is everywhere. I am trying to substitute my family’s favorites while satisfying our cravings in a manner that best serves the body AND our taste buds. This past year my family has tried countless Paleo recipes. We have given many of our top shelf snacks and dishes up for healthier (and just as tasty, if not tastier) options but…my children continue to crave yogurt.

Last week I realized that there was such a thing as goat’s yogurt ($3.50 for a medium container) and than I discovered Goat Gouda ($12..99 per lb). The kids and adults in the Miller House are happy! But the downfall to discovering both these products, is the price tag that goes along with them. They are expensive! Frankly speaking, we rarely will be able to indulge in them.

And then Just Eating Real Food, shared a Dairy Free Yogurt recipe from The Spunky Coconut and everything fell into place…at least for those in our house that love yogurt 🙂

Dairy Free Yogurt Ingredients

Cashew milk
Coconut milk (canned)
Honey or Coconut sugar
Vanilla Liquid Stevia

Click HERE for the complete instructions.

Cashew Milk Recipe

2 cups of raw cashews 
1 cup of water

Soak overnight and blend the next day. To strain or not to strain? That is up to you.

Bacon Stuffed Tomatoes

What better way to eat vegetables than by adding bacon and lots of it? To partner up with a garlic beef tenderloin I was making for supper, made some Stuffed Tomatoes. What follows is not only a combination of several recipes and my own preferences but also a very pleasing side dish or appetizer.

Bacon Stuffed Tomatoes 

  • 12 Campari Tomatoes (they are slightly larger than cherry tomatoes and easier to gut)
  • 1 cup of Hellman’s Olive Oil Mayo
  • 5 green onions, diced
  • 1-2 teaspoons of garlic (add more if you want)
  • 1/3 cup of goat gouda cheese (add more if you want)
  • 8 slices of bacon, cook and crumbled (add more if you want)
  • Dash of salt and pepper

Wash tomatoes, and with your tomato shark ( if you are like me and don’t have one ~ use a paring knife) remove seeds and excess juice. Combine the all the above ingredients and gently insert into the tomato. Chill for an hour before serving. Eat and enjoy!

SIDE NOTE: Sorry for the standard tomato shot, but my daughter tripped while holding the one and only camera we own. We just got our replacement in the mail yesterday, so post photos will soon start being my own.

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